Fluffy Japanese Soufflé Pancakes

Step 1 · Yolk mixture

Whisk together the 8 egg yolks, soy milk, and vanilla (if using). Sift in the flour, cornstarch, baking powder, and salt. Mix just until smooth; don't overwork it. Set aside.

• ×8Egg Yolks
• ½ cupSoy Milk, unsweetened
• 2 tspVanilla Extract
• ¾ cup plus 2 tbspAll-purpose Flour
• 2 tspCornstarch
• 1½ tspBaking Powder
• ⅓ tspSalt

Step 2 · Meringue

Using a hand mixer with both beaters, whip the egg whites on speed 2 until foamy. Add the cream of tartar, then increase to speed 5–6. Gradually add 2 tbsp of the sugar, then add the remaining 1/4 cup slowly in small pours. Whip to medium-stiff, glossy peaks: they stand up, but the tip gently folds over. Don't overwhip; a dry meringue collapses later.

• Egg Whites
• Cream of Tartar, or 1 tsp lemon juice
• Sugar, 2 tbsp first, then 1/4 cup gradually

Step 3 · Fold

Fold one third of the meringue into the yolk base to lighten it. Gently fold in the second third, then the final third. Cut down through the center, lift, and rotate the bowl. No stirring, no smashing. The mixture should look airy and mousse-like.

Step 4 · Cook low and slow

Heat a nonstick pan on very low. Lightly oil it and wipe off the excess. Scoop tall mounds of batter, using 2–3 scoops per pancake. Add 1–2 tbsp water to the edge of the pan, cover immediately, and cook for 4 minutes.

• Neutral Oil, lightly wiped
• Water, total, for steaming

Step 5 · Build height

Add another spoonful of batter on top of each pancake for height. Add a little more water, cover, and cook for 4 more minutes.

• ¼–⅓ cupWater, total, for steaming

Step 6 · Flip and steam

Flip each pancake gently. Cover and steam for 4–5 minutes. They're done when they jiggle slightly, spring back, and don't leak batter inside.